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CHEFFREY'S KITCHEN

In 2016, I came to the United States as the official Chef for the Consulate General of Japan in Atlanta. I went to many supermarkets everyday but they didn't have the freshness that I see in Japanese supermarkets. And most of all, I was surprised by a few variety of local vegetables, meat, and fish.

Why do I stick to local products? The reason is simple, because I think food safety and convenience will be maintained. Coming from far away and wanting to eat vegetables that have been stored for a long time? I don't want to eat them. 

So I started applying for immigration at the end of 2019 and started volunteering at the same time. Run & Walk, Tree planting, sorting and distribution of food at Middle school, helping with Farmer's Market, food bank, etc. And I started helping at Love is Love Farm in January, 2020 and still continue to surprise me. Also I will never forget their local strawberries that I ate for the first time since I came to Atlanta. The most delicious thing I ate in America was the vegetables that Love is Love Farm shared with me. The scent of the earth, the sweetness of the vegetables and the strong taste grabbed my heart. Well, I found what I was looking for.
 

As a chef, I want more people to eat the most delicious and safe food.When I take bit long time to prepare delicious vegetables and cook them together with the DASHI soup that I made, it will be able to create a wonderfully delicious dish. Cooking locally harvested seasonal vegetables is the essence of Japanese cuisine. Japanese cuisine maximizes the power of ingredients.

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